APRON AND PANS - CHICKEN CORDON BLEU ROLL-UPS
Ingredients
4 boneless skinless chicken breasts, pounded 1/2" thick
Kosher salt
Freshly ground black pepper
1/4 c. Dijon mustard
1 c. bread crumbs
4 slices ham
1 1/4 c. shredded Gruyère
Chopped fresh parsley, for garnish
Preparation
Preheat oven to 350°.
Season chicken with salt and pepper, then place Dijon and bread crumbs in two separate shallow dishes.
Dip chicken in Dijon until fully coated, then toss in bread crumbs. Transfer to a cutting board.
Top each chicken breast with a slice of ham and 1/4 cup gruyère. Roll up chicken breasts and transfer to a baking dish.
Top with more gruyère and bake until chicken is cooked through, 25 minutes.
Garnish with parsley and serve.
4 boneless skinless chicken breasts, pounded 1/2" thick
Kosher salt
Freshly ground black pepper
1/4 c. Dijon mustard
1 c. bread crumbs
4 slices ham
1 1/4 c. shredded Gruyère
Chopped fresh parsley, for garnish
Preparation
Preheat oven to 350°.
Season chicken with salt and pepper, then place Dijon and bread crumbs in two separate shallow dishes.
Dip chicken in Dijon until fully coated, then toss in bread crumbs. Transfer to a cutting board.
Top each chicken breast with a slice of ham and 1/4 cup gruyère. Roll up chicken breasts and transfer to a baking dish.
Top with more gruyère and bake until chicken is cooked through, 25 minutes.
Garnish with parsley and serve.
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